Cooking measurement converter
Cups, spoons, grams, ounces and milliliters, converted for the actual ingredient in your bowl, not just water. 78 ingredients, from bread flour to peanut butter.
Following a recipe from another country? Paste the whole thing into the recipe scaler and convert every line at once.
120 grams
All-purpose flour: 1 US cup = 120 g (spooned and leveled)
- 4.23 oz
- 16 tbsp
- 48 tsp
- 237 ml
Why a cup of flour isn’t a cup of sugar
A cup measures space, a scale measures stuff. Tap an ingredient and watch the same 1-cup measure land on the scale.
120 g
1 US cup of all-purpose flour. Air pockets, crystal size and water content decide how much fits. Honey is about 2.8× heavier than the same cup of flour.
How the flour got into the cup
Scooping packs the flour down: up to a quarter more flour than the recipe writer meant, the usual reason for dry, dense cakes. Weighing removes the guesswork.
Seeing why a cup of flour and a cup of sugar weigh so differently beats memorising a chart, and ahaboo brings that same show-me approach to other puzzles, like why the Moon changes shape.
Every converter on CookConvert
- Cups to grams by ingredient
- Grams to cups for metric recipes
- Ounces in a cup 8 fl oz, but…
- Tablespoons in a cup 16
- Teaspoons in a tablespoon 3
- ml to cups US, metric, UK
- Grams to ounces weight
- Grams to tablespoons by ingredient
- Fluid ounces to ml US & UK
- Cups to ml 236.6 ml
- Tablespoons to ml 14.8 ml
- Teaspoons to ml 4.93 ml
- Ounces to grams 28.35 g
- kg to pounds 2.205 lb
- Gallons to liters 3.785 L
- Oven temperatures °F, °C, fan, gas
- Recipe scaling calculator halve, double, metric
- Recipe calories per serving
- Cake pan converter round ↔ square
- Baking conversion chart printable
Most-converted ingredients
Cups, weights and why a scale wins
American recipes measure by volume: cups, tablespoons, teaspoons. Most of the rest of the world weighs. Liquids convert cleanly (1 US cup is 236.6 ml), but dry ingredients don’t, because a cup holds a different weight of each one.
That’s why CookConvert asks for the ingredient. Each one carries a tested cup weight, so “1 cup brown sugar, packed” becomes 213 g, not the 237 g you’d get treating it like water.
If you bake often, a digital scale set to grams costs less than a bag of good chocolate and makes every recipe repeatable.
Questions cooks ask
How do I convert cups to grams?
Multiply the number of cups by the weight of one cup of that ingredient. One US cup of all-purpose flour is about 120 g, granulated sugar 200 g, butter 227 g and water 237 g. The converter above does this for 75+ ingredients.
Why does the ingredient matter?
Cups and spoons measure volume; grams and ounces measure weight. Converting between the two needs the density of the ingredient, which is why a cup of honey weighs almost three times as much as a cup of flour.
Is a US cup the same as a metric cup?
No. A US customary cup is 236.6 ml, the metric cup used in Australia, New Zealand and Canada is 250 ml, and the old UK imperial cup is 284 ml. For most recipes the US–metric gap (about 6%) is harmless, but it adds up in baking.
Do I really need a kitchen scale?
For cooking, cups are fine. For baking bread, cakes and pastry, a digital scale is the single best upgrade: it removes the 20–25% swing you get from different ways of filling a cup of flour.
Does CookConvert store my recipes?
No. Every conversion runs in your browser. Your last converter settings are remembered in local storage on your own device, and you can clear them from the privacy page.